Burrata with mixed grain salad
4 servings
60 minutes
The recipe was shared by the chef of the Touché restaurant Taras Kirienko.
1
To make a salad dressing: in a bowl mix half of the honey, half of the soy sauce, maple syrup, add 1 tablespoon of vegetable oil, sesame oil, and a drop of white wine vinegar.
- Honey: 8 g
- Soy sauce: 10 ml
- Maple syrup: 2 ml
- Vegetable oil: 110 ml
- Sesame oil: 1 ml
- White wine vinegar: 2 ml
2
Make a vinaigrette with honey and soy: in a separate bowl mix the second part of honey, the remaining soy sauce, add 1 tablespoon of vegetable oil, a drop of white wine vinegar, and a drop of balsamic vinegar.
- Honey: 8 g
- Soy sauce: 10 ml
- Vegetable oil: 110 ml
- White wine vinegar: 2 ml
- Balsamic vinegar: 1 ml
3
To make popcorn: heat a large amount of vegetable oil in a saucepan to 190 degrees. Add rice and cover with a lid. Once all the rice has puffed up, remove it from the pan and let it cool. Use a sieve to remove the husk.
- Vegetable oil: 110 ml
- Rice: 20 g
4
Prepare bulgur. Heat butter in a saucepan, add bulgur and stir. Then add water, salt it, and cook for 15-20 minutes on low heat with a lid.
- Butter: 20 g
- Bulgur: 40 g
- Salt: to taste
5
Prepare green buckwheat.
6
Heat vegetable oil in a pan and sauté broccoli and cauliflower florets. Add grains to the florets. Continue frying until the grains are heated through. Then add prunes and raisins.
- Vegetable oil: 110 ml
- Broccoli cabbage: 160 g
- Cauliflower: 160 g
- Bulgur: 40 g
- Green buckwheat: 40 g
- Prunes: 40 g
- Raisin: 40 g
7
Transfer everything to a bowl and dress with two dressings. Add fresh herbs and rice popcorn. Mix well. Season with salt and pepper to taste.
- Parsley: 4 g
- Coriander: 4 g
- Watercress: 8 g
- Mint: 8 g
- Rice: 20 g
- Ground black pepper: to taste
- Salt: to taste
8
Place the burrata on a plate and arrange the salad next to it.
- Burrata cheese: 400 g